A charred, incomplete loaf of bread dating back to around 3300 B.C. has unveiled some secrets of ancient bakers and shed new light on fertility rituals from the early Neolithic period.
A team of researchers discovered the bread during excavations at the archaeological site of Kültepe, near the city of Eskişehir in central Anatolia. According to scientists, this is one of the oldest known samples of bread.
The authors of this rare find stated that the loaf, measuring about 12 centimeters in diameter, was intentionally burned and buried at the threshold of a dwelling as part of a fertility ritual for future crops. Extensive analysis using electron microscopy determined the composition of the bread, which primarily consisted of ancient emmer wheat, lentils, and a natural leavening agent (yeast).
Ancient Bakers Cared About Nutrition and Health
The team of archaeologists, led by Professor Murat Türkteki from Bilecik Şeyh Edebali University, found that the dough was fermented and then baked at a temperature of around 150 °C. The bread had a well-baked crust and a soft interior, as reported by Arkeonews.
In his statement, Professor Türkteki explained that emmer wheat, the main ingredient of the bread, is known for its high protein content and low gluten levels. Additionally, this bread was rich in B vitamins, antioxidants, dietary fiber, and starch, which helps regulate blood sugar levels.
A Ritual for Fertility
Notably, the piece of bread found was intentionally broken off, charred, and buried by the householders. This way, the product was used in a fertility ritual. This discovery serves as a rare testament to Neolithic spiritual practices related to food.
Professor Türkteki emphasized, “The charring and burial of the bread indicate its ritual use, possibly associated with prosperity and protection.”
A New Life for an Ancient Recipe
Ancient organic products like bread are extremely rare to survive for millennia. Therefore, this find is highly valuable. Interestingly, it is only the second sample of ancient bread from Anatolia that has reached our time (the first being an unleavened loaf from Çatalhöyük).
In honor of the bakers of the distant past, the Eskişehir municipality has initiated the production of “Kültepe bread” using the ancient recipe. It has become very popular among locals and tourists alike. A local bakery produces 300 loaves daily, each priced at 50 Turkish lira (about $1.30).
Additionally, samples of ancient emmer wheat have previously been found at archaeological sites in the Chernivtsi and Ternopil regions. Today, modern versions of this drought-resistant relic wheat are cultivated in Germany, Italy, and Spain.